Fresh Corn and Honey Cakes

Makes 8-10 large cakes

Is it ok to tell you that I really didn’t know what I was doing here? I had fresh sweet corn that I wanted to use, so I came up with this and they are wonderful! These are slightly sweet, slightly savory cakes (somewhere between a corn fritter and a johnny cake) with beautifully crisp edges and soft insides. If you are planning to have spicy food, these would make a fantastic side dish. I’m also thinking of having some for breakfast with bacon and eggs.

Ingredients:

1 cup buttermilk
1 egg
¼ cup honey
½ cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon salt
Corn cut from two ears of fresh corn (about 1 ½ cups) or the same amount frozen/canned corn, thawed and drained)
2-4 Tablespoons canola oil

Directions: In one mixing bowl, whisk together the buttermilk, egg and honey. In another bowl, whisk together the flour, cornmeal and salt. Add the dry ingredients to the wet then add the corn kernels. Stir just enough so that there are no lumps. Set aside for 30 minutes.

Heat a skillet to medium heat and add the oil. Add about ¼ cup of the cake mixture to the pan and pat down to get a very flat cake. Cook for 3-5 minutes or until you can see the bottom and sides start to turn golden. Flip and cook for 2-3 more minutes. Once your oil is really hot, it will probably only be about 2 minutes per side. Keep an eye on them—they can turn dark brown very quickly! Remove to a paper towel lined plate while you repeat with the remaining cake batter, adding more canola oil as you see fit.

Serve warm with butter and maybe a side of fresh tomato slices and/or bacon or ham steak.